I am making a grainery bread (4 cups regular flour, 2 cups of whole wheat) and it is gummy in the middle. The bottom thump sounded hollow when I pulled it out and the temperature was 205. This is a bread that gets mixed but not really kneaded. We waited a couple hours our more before we cut it. Any ideas why it is gummy? This happens with several of our breads whether in a conventional oven or WFO.
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My bread is gummy